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Microbes in Human Welfare

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Estimated time: 3 minutes
Maharashtra State Board: Class 12

Key Points: Microbes in Human Welfare

  • Fermentation — Air-borne bacteria, Leuconostoc and Streptococcus, are involved in fermentation. CO₂ produced during fermentation causes dough/batter to puff up (e.g., Dosa, Idli, Dhokla).
  • Curd — Formed by Lactobacillus acidophilus, which converts milk into curd by producing lactic acid.
  • Yoghurt — Produced by Streptococcus thermophilus and Lactobacillus bulgaricus together.
  • Cheese Types & Their Microbes — Regular cheese = lactic acid bacteria; Roquefort = Penicillium roquefortii; Camembert = Penicillium camembertii; Swiss cheese = Propionibacterium shermanii.
  • Microbes as Food (SCP) — Microbes like mushrooms and truffles serve directly as food. SCP (Single Cell Protein) is also obtained from microbes as a protein-rich food source.
  • Role in Flavour & Texture — Microbes via fermentation are responsible for the unique flavour and texture of food items like cheese, yoghurt, and fermented foods.

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